Ridgegourd peel chutney, When nothing goes waste

An absolutely delightful chutney with peels of Ridgegourd or Beerakaya as we call in Telugu, with onion and of course green chilli. It is a very rustic chutney where the peel leftover from making the curry transforms itself into a side dish. Grounded with green chillies and onion and then sauteed in oil for couple of minutes, this is one dish that will not be found in any restaurant menu. The sweetness of the barely cooked onions complement the spicy chilli and the peel itself gives a nice bite when mixed in rice.

Recipe for the Chutney

Ridgegourd peel	Peel from quarter kg of Ridgegourd – about ½ cup of peel
Onion	1 medium diced
Green Chilli	4-5 or according to taste
Curry Leaves	1 strand
Oil	1 tsp
Cumin and Mustard Seeds	¼ tsp

Directions

• Grind the peel, green chilli and diced onion along with ¼ tsp salt.  It should be grounded coarse, the onions should be visible.

• Heat a pan with oil and add cumin, mustard seeds and curry leaves. When they splutter, add the grinded chutney. Mix and cook for about 5 minutes on low heat.

• When onion turns translucent, the chutney is cooked enough.